Apricot Almond Bark
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INGREDIENTS
- 1/2 c almonds ; Whole toasted
- 1 lb White chocolate
- 1 c Apricot Jelly Belly beans
- 2 tb Solid vegetable shortening
INSTRUCTIONS
Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart. From: Steve Herrick Source: Best Recipes - March/April 1991
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (124g) | ||
| Recipe Makes: 6 | ||
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| Calories: 625 | ||
| Calories from Fat: 288 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 32g | 43 % | |
| Saturated Fat 16.5g | 82 % | |
| Monounsaturated Fat 11.1g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 18.1mg | 6 % | |
| Sodium 85.9mg | 3 % | |
| Potassium 281.4mg | 7 % | |
| Total Carbohydrate 80.8g | 24 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 79.7g | ||
| Protein 6g | 9 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 625
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